Last Updated on May 2, 2023 by Umer Malik
Warmer temperatures are here. The sun is shining, the sky is blue, and all you want to do every evening is sit outside and enjoy the cool evening breezes. But you’re also hungry. Simple summer salads are the answer. The best ones feature your favorite summer flavors like strawberries, fresh spinach, and sweet, juicy cucumbers. Adding a tender, flakey fish filet adds the protein needed to make your summer salad satisfying. These salads have all the tastes of summer you love. Give one a try this week.
Table of Contents
Herb Lemon Cod with Strawberries
Strawberries and summer go hand in hand. You’ll love the combination of fresh strawberries and light, flakey cod in this tasty lemon cod and strawberry salad. You can cook the frozen cod filets any way you like, but cooking them on the grill gives this salad an extra punch of flavor.
Ingredients
2 Morey’s Wild Cod Butter & Herb filets. Wild Salmon Lemon Herb filets, Tilapia Seasoned Grill filets, and Wild Mahi Mahi Tropical Pineapple filets also work well.
4 cups baby spinach, washed (arugula also works well)
2 cups fresh strawberries, washed, hulled, and quartered
1 lemon, halved
1/2 tsp orange zest
1 tsp maple syrup
1 Tbsp chives, chopped fine
2 tsp olive oil
Kosher salt and coarsely ground black pepper
Instructions
- Cook the Morey’s Wild Cod Butter & Herb according to the package directions of your choice. Again, grilling is delicious, especially in the summer.
- Make the strawberry dressing. In a mixing bowl, mix strawberries, orange zest, and juice from one-half of the lemon, maple syrup, and chopped chives. Season with salt and pepper.
- To serve, divide the prepped spinach between two bowls and place one warm cod filet on each. Spoon with strawberry mixture and drizzle with olive oil and a squeeze of juice from the lemon. Finish with a pinch of salt and pepper.
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Herbed Cod and Chickpea Salad
You can’t beat the flavors in this summer salad.
Ingredients
2 Morey’s Wild Cod Butter & Herb filets
1 15oz can chickpeas, rinsed and drained
1/2 medium cucumber, diced
1/4 cup black olives, chopped
A few shaves of fresh red onion
1/2 red bell pepper, finely diced
2 oz feta cheese in large chunks
For the dressing:
1/4 cup olive oil
2 Tbsp rice vinegar
Zest and juice from 1 lemon
2 tsp chopped fresh parsley
Pinch of fresh oregano
Pinch of red pepper flakes
Kosher salt and coarsely ground black pepper
Warm pitas for serving
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Instructions
- Cook the Morey’s Wild Cod Butter & Herb per package instructions.
- Toss the chickpeas, cucumber, olives, shaved red onion, bell pepper, and feta together in a large salad bowl. Season with salt and pepper.
- Make the vinaigrette by combining the olive oil, vinegar, lemon zest and juice, parsley, oregano, and red pepper flakes. Whisk vigorously and season with salt and pepper to taste.
- To serve, dress the salad with vinaigrette to taste and serve any remaining on the side.
- Divide dressed salad between two shallow dishes and top each portion with cooked cod. Drizzle with a bit of reserved dressing over cod. Serve with warm pitas.
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